thank you so much for all of the wonderful ideas you all have shared over the years on this recipe!
I was looking for a no egg alternative to my mocha buttercream recipe and the flour/milk did it!

Quote:

On July 04, 2006 at 03:46 AM, spugne said...
Subject: Confectioners Sugar Alternative
My mother's "special" cakes were the Waldorf-Astoria red chocolate cake and Nutmeg Feather Cake from a 1950s Betty Crocker cookbook. She always used what she called 12 minute frosting (also called "Poor Man's Icing) on both -- still my favorite frosting. No confectioners sugar. Easy and cheap and tasty -- and it can be flavored as you wish. It is similar to the two listed above but not quite. Great as a filling for sandwich cookies or in/on chocolate cupcakes.

I use about 2-3 c. powdered sugar instead of granulated (I like the texture and lighter flavor better)
and mix coffee syrup and melted (cooled) chocolate of your choice for the mocha.
(I usually substitute instant coffee and baking cocoa with great success)

My great grandmother was from France and her recipe always contained eggs. She taught it to my grandfather, a baker, who was married to a Czech baker. Sadly I never learned how to make it before he passed away. However this recipe is remarkably close. I HATE store bought cakes because the frosting is too sweet. So glad I found this recipe!

This is the BEST for edible icing. Not real good for decorating but I have had guests eat the icing off my cakes and leave cake on the plate. This recipe is also a GREAT receptacle for other flavors. I have made lemon with 3 tablespoons lemon juice and 2tsp or lemon flavor added during cooking stage, chocolate is easy of course, you can also add a package of cream cheese for a smooth and delicate cream cheese icing.